Mother-In-Law Eggs
Mother-In-Law Eggs, also known as Telur Balado in Indonesian cuisine, are a popular and flavorful dish that is often enjoyed as a side dish or appetizer. This traditional Indonesian dish consists of hard-boiled eggs that are fried and then coated in a rich and spicy tomato sauce. The name "Mother-In-Law Eggs" is said to come from the idea that the dish is so delicious and flavorful that it could win over even the most critical mother-in-law.
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
12
Yield:
12 deviled egg halves
Ingredients
Directions
Step 1
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
Step 2
Stir the mayonnaise, spicy brown mustard, hot mustard, sugar, salt, and pepper into the yolks until well combined. Spoon into a quart-size, resealable plastic bag. Snip a corner off the plastic bag.
Step 3
Squeeze the yolk mixture into the egg halves, sprinkle each stuffed egg with paprika, and top with an olive half.
Nutrition Facts (per serving)
58
Calories
5g
Fat
1g
Carbs
3g
Protein
Complement
The eggs are typically halved or quartered before being fried, allowing the rich and creamy yolk to absorb the flavors of the spicy tomato sauce. The sauce is made from a blend of tomatoes, shallots, garlic, chili peppers, and various spices, giving it a bold and fiery flavor. Mother-In-Law Eggs are often served with steamed rice or as a topping for fried rice, adding a burst of flavor and heat to the meal. This beloved Indonesian dish is a favorite among locals and visitors alike, offering a unique and delicious taste of the country's culinary traditions.
